Categories: Chicken, Main Dish, Weight Watchers
Ingredients
- 1/3 cup ketchup
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon minced peeled fresh ginger
- 2 carrots, thinly sliced
- 1/2 lb snow peas, trimmed
- 1/4 cup slivered almond
- 1 (8 ounce) can water chestnuts, drained
- 1 (8 ounce) can pineapple chunks in juice, drained
Directions
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In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
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Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
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Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
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Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
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Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
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Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
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Serve over brown rice or rice noodles.